Ingredients
- 4 oz chicken breast (cut up into bite size pieces)
- 1/2 bell pepper
- 1 cup corn (I used a frozen bag that I had already cooked)
- Greek yogurt
- Shredded cheese
- 1/4 yellow/red onion
- Tortillas
- 1/4 cup chunky salsa
Step 1: Cut up your chicken breasts into bite size pieces, chop your onion and bell pepper. Oil up a medium skillet and drop in your chicken, onion and pepper. Once your chicken is cooked thoroughly, add you salsa and corn to the mixture. Stir all your ingredients up for about 3 more minutes, until salsa coats everything.
Step 2: Lay out your tortillas, grab a spoonful of Greek yogurt to act as sour cream and smooth onto tortilla. Spoon your chicken mixture over the yogurt and top with cheese.
I made about 3 tacos and still had leftovers for another day! Usually I have used flour tortillas, but after doing some research I discovered that corn tortillas have less calories, lower fat, and more real ingredients. Most packages of corn tortillas usually consist of corn flour and water, while flour tortillas have many more ingredients, most of which we have no idea what they are. Another switch I made was using Greek yogurt instead of the usual sour cream. Substituting the yogurt for sour cream can save you on excess fat and calories; the yogurt also supplies probiotics which helps your immune system run smoothly. The yogurt has similar texture and taste as sour cream, and I am definitely going to use Greek yogurt as a substitute more often. My tacos were yummy and super easy to make. You can also top with avocado or guacamole, use different protein sources (shrimp, steak, beans) or even make burritos instead of tacos. Try it out!!
ENJOY!!
Maybe next time you could mix the salsa and the greek yogurt to drizzle on top!
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